HomeRoast Digest


Topic: timing an espresso shot (9 msgs / 145 lines)
1) From: james McDougal
When do you start timing an espresso shot? When you turn on the pump or when
you have nectar coming out the portafilter?
I know it takes about 5 seconds for water to come out the screen without a
portafilter, and suspect I shouldn't include that in the time, but am not
sure.
Thanks,
Mac
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2) From: Steve Barber
I always timed mine from the time I flipped the switch....not sure if that
is correct however, it is just how I do it.
Steve
On Fri, Dec 19, 2008 at 1:00 PM, james McDougal wrote:
<Snip>
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Rev. J. Stephen Barber
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3) From: Alchemist John
I time it upon first appearance of the nectar pouring forth.  But 
with that counting system, tend to keep my shots on the 'shorter' 
22-25 second range.
At 11:00 AM 12/19/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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4) From: Barry Luterman
What I do amounts to the same thing. My machine has a 5 sec pre-infusion. So
I time 30 sec from turning on the shot. However, more and more I am not
timing at all. After a while just watching the shot seems to be enough.After
pulling hundreds of shots it sort of becomes a feel thing not unlike
roasting.However whenever I change coffees and or grinder settings I always
time the shot. I just am not anal enough to keep changing the grinder
settings during the course of one day.
On Fri, Dec 19, 2008 at 9:24 AM, Alchemist John
wrote:
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5) From: Tom & Maria - Sweet Maria's Coffee
I rarely time shots, maybe once or twice a day when i am working on 
espresso, out of maybe 20 shots. I guess I just know what I am 
looking for, and if I don't see it, time is kind of irrelevant... but 
it's nice to know you're in the ballpark. I have very nice shots that 
are a bit shorter than the others, 22, 24 seconds, but most end up at 
28-30. Of course, my disaster shots never make it that far since I 
stop them early. Somehow, I always end up tasting them though - just 
to see...
<Snip>
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                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
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6) From: Gary T
In a commercial setting, the timing always starts when the pump is activated.  On my espresso machine; I pull ristretto. I like to have about 1.75 ounces of creama (double) in 27 seconds starting from the activation of the pump.  The first sign of creama is usually around 6-8 seconds.  If you think about it, I could have a grind that is too fine that takes 12 seconds to come out and still pour up to two ounces within 25-30 seconds, resulting in 40+ seconds of pull time.  You will get scortched shots.  If, after you remove the puck from the portafilter, there is heavy brown syrupy creama left over on the bottom of the portafilter basket, it has been my experience that it has been overextracted, poorly distributed, and poorly tamped.  (sorry, I'm on a rant) .... it's when the pump is activated.
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7) From: John A C Despres
I just wait until the glass is full...
On Fri, Dec 19, 2008 at 2:10 PM, Steve Barber  wrote:
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8) From: james McDougal
Thanks. Great to get expert advice from this group! Mac
On Fri, Dec 19, 2008 at 6:39 PM, John A C Despres wrote:
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9) From: Mike Koenig
I go from when I start the pump.  I don't worry too much about getting
an exact volume, I stop when the color starts to turn blond (and I
target ~25-30 seconds for this to happen).
--mike
On Fri, Dec 19, 2008 at 2:00 PM, james McDougal  wrote:
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